FOOD ARTE
GENOVESE BASIL PESTO SAUCE – BIO
Basil, pine nuts and garlic are finely ground with coarse sea salt with the addition of Parmesan cheese and extra virgin olive oil. A simple recipe, one the most loved dressings of Italian cuisine. Only a few ingredients for an unmistakable taste, a perfect sauce for potato gnocchi, long or short grainy pasta or as an ingredient for minestrone Genoa style.
6,05$ exc. VAT:
In stock
Additional information
| Weight | 0,335 kg |
|---|---|
| Dimensions | 6,5 × 6,5 × 8 cm |
| Ingredients | Basil*. sunflower oil*, extra virgin olive oil*, Parmigiano Reggiano cheese*(cow's milk*,salt, rennet), potato flakes*, sea salt, pine nuts*,citric acid as acidity regulator: E330, rosemary extract*. * Bio/ Organic. Agricolture EU/non EU |
| Recipe | While boiling the pasta (trofie, linguine or spaghetti) add a medium sized peeled diced potato and some minutely cut French beans, drain when cooked and add the Pesto Genovese sauce and serve. |
| Curiosity | The first version of a sauce close to what pesto is today goes back to the ancient Roman times when a sauce made with fresh herbs, cheese and garlic was named “Moretum”. Pesto Genovese only appeared in recipe books at the beginning of the 19th century. |
| Seasonality | All year |
| Gross weight | 335 g. / 11.8 oz. |
| Net weight | 180 g. / 6.3 oz. |
| Shelf life | 24 months |
| Reg |
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